Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

Tuesday, 19 April 2016

Chocolate Chip Muffins - Hard Anodised Bakeware from Stellar Cookware

As you probably know I'm not usually a one for baking cakes; why?  Simply because I can't do baking, I am useless at it and so I need all the help I can get.  But with that said I did once excel myself in making Dulce de Leche Filled Muffins (smiley face)!

Of course a good muffin/cupcake tin will ensure your muffins cook evenly and this Hard Anodised Cupcake Tin from Stellar Cookware is the very thing.  It doesn't warp like some cheaper muffins tins will.  This tin is a sturdy and professional piece of bakeware (and by the way it makes a good job of Yorkshire puddings too).  I'm really pleased with the results which means me and this Stellar cupcake tin are now best buddies in the kitchen.

The tin holds twelve muffins but my recipe only made ten; and in case you are wondering, by the time I took the top picture, Paul (the husband) had already eaten two - what is he like?

If you're looking for my amazing muffin recipe it can be found here.  To make these Chocolate Chip Muffins, just leave out the Dulce de Leche and add 150g chocolate chips to the dry mix.

Life Changing Top Muffin Baking Tip (be impressed)
When adding chocolate chips or raisins and the like, to any cake mix add them to the flour and mix to coat before adding the wet ingredients; this stops them sinking to the bottom of your muffins. Marvelous!

More about the Stellar Hard Anodised 12 Cupcake / Muffin Tin 
Hard Anodised heavy gauge material, abrasion resistant.  This surface will not peel or flake off and will not rust.  PTFE and PFOA free.

Selling price £27.00

Size: 42 x 30 x 3cm

Efficient and even heat distribution for superior cooking & baking results.

Oven safe up to 240°C

Suitable for use under the grill and for hob use (All hobs excluding induction).  Not suitable for use in a microwave.

Not suitable for dishwasher; hand wash in nice warm sudsy water, rinse and dry.

Stellar Lifetime Guarantee

Of course there's a lot more to the Stellar Hard Anodised Bakeware Range including roasting tins and baking trays; check out my review of the Stellar Hard Anodised Roasting Tin.

Pop over to Stellar Cookware for other great products.

Twitter @StellarCookware

Disclosure: I was sent the cupcake tin to review.  All thoughts and opinions are my own.  I was not require to write anything positive.

Friday, 16 October 2015

Spooky Halloween Chocolate Cakes

Kids will love these Halloween Spooks made in a silicone cake mould from Premier Housewares.
The mould is microwave safe, dishwasher safe and of course can be used in the oven up to 230 degrees; it can also go in the freezer too.

The eyes and mouths didn't show up to well in my finished cakes, but I'm not one to be beaten so I used a micro marshmallow cut into three pieces; just cut one piece slightly bigger than the other two to make the mouth.  Stick them on with a tiny bit of marmalade and the jobs a gooden.  Anyway, kids will love to decorate their own spooks!

Sunday, 19 April 2015

How to Make Lavender with Flower Paste

Fed up of making flower paste roses and daisies?  Lavender is a great alternative if you want a floral flourish for your cakes.

How to Make Lavender with Flower Paste


Flowers and plants are a natural decoration for cakes, irrelevant of the season, but they are especially popular in spring and summer. If you’re looking for something a little different to the usual roses, daisies and carnations, then lavender is a great choice. 

To make lavender it’s definitely best to use flower paste. Sugar paste/fondant icing doesn’t have the kind of hardness necessary to keep its shape for the small, delicate shapes you’ll be crafting. 

Achieving the lavender colour is fairly simple. Try mixing some blue flower paste with a white flower paste to soften the tone. Add a little white at a time until you get the desired colour. 

Making your Flower Paste Lavender
To make the lavender you’ll need the following: 
• Blue and white flower paste 
• Florists wire 
• Small flower cutter 
• Scissors 
• Edible food glue 

There are two methods to making flower paste lavender. Both are pretty simple, but we’ll cover them both as you may find one suits your needs better than the other.

Method 1: Using Scissors

To make flower paste lavender with scissors follow these steps: 

1. Take a piece of blue flower paste and a piece of white paste.  Knead them both until they become pliable in the hand, then mix them together to get the right shade. 

2. Roll your lavender colour flower paste into a sausage and cut into sections about 2 inches long each. 

3. Insert a length of florists wire down the length of one of your small sections of flower paste. 

4. Hold the wire with the paste pointing towards you. Then begin to snip into the icing with your scissors, rotating the wire as you go.  Gradually work your way towards the tip of the flower paste. 

5. As you snip the paste it should naturally form the textured appearance of lavender. 

6. Once you’ve covered the whole length of the paste, use your fingers to gently position the snipped flower paste and smooth off any rough or pointed areas and give it a more organic appearance. 

7. Put the lavender to one side and allow it to dry overnight before putting onto your cake.

Method 2: Using a Flower Cutter



The second way of making flower paste lavender involves using a small flower cutter.  This method also allows you to make different shades of lavender icing so that you can give your decoration some different tones. 

1. Mix your flower paste together to get the desired shade.  Consider making two or three different shades to give your lavender a more realistic appearance. 

2. Roll out the flower paste on a work surface dusted with icing sugar. 

3. Press out several flowers with your cutter. 

4. Using a sharp knife cut them in half. 

5. Fix the halves to the florists wire using edible food glue. Layer them up along the length of the wire, mixing up the shades as you go. 

6. Once the flower paste is fixed in place gently run your fingers from the bottom of the lavender to the tip to smooth the ‘petals’ into place. 

7. Set aside to harden before adding to your cake. It’s amazing what you can achieve with flower paste. 

Why not try making these delightful sugar flowers yourself.  It doesn’t have to be difficult to yield great results, so give flower paste lavender a try. 

Disclaimer: This post is sponsored by Renshaw Baking. 

Wednesday, 20 August 2014

Dulce de Leche Filled Muffins - Easy to Make Recipe

I'm certainly no baker but muffins usually always seem to turn out okay and so if I can make them, anyone can.  Of course the ever popular Chocolate Chip Muffin is always a good thing, but filled with Dulce de Leche the humble muffin becomes something amazing.  That said, I don't particularly like cakes of any sort, but Paul does!

I've used Dulce de Leche in a couple of things recently - My Carameltia Ice Cream Sundae and Banana and Chocolate Dessert Pizza.

Sunday, 1 June 2014

Coconut Chocolate Bars - Easy to Make Recipe

The nice people over at Dr. Oetker recently sent me a bundle of their baking goodies.  Bars of milk, white and dark chocolate, chocolates chips, sprinkles, egg white powder, baking powder and more.  They asked me to try out one their recipes for Father's Day (which is coming up soon Sunday 15th June).  Sadly my Dad isn't with us anymore but if you're lucky enough to still have your Dad, have a go and bake him these Coconut Chocolate Bars. 

Or of course you can bake them for whoever you want to.
These coconut bars were something of an achievement for me as I'm so useless when it comes to baking but the recipe was very easy to follow and it worked.  Okay, mine might not look as fancy as they could have but they certainly tasted good - Paul the husband ate all of them bar one, which was declared mine!

Dr. Oetker is well known for their fantastic range of baking ingredients but they also have their own range of frozen pizzas too.

Tuesday, 17 September 2013

The Cake and Bake Show - London

I was kindly sent an invite to the Cake and Bake show but as I wasn't able to go, a friend of mine went instead and had a fantastic time!  Here's Jonathan's write up about the day.

Last weekend saw The Cake and Bake show return for the second year to Earls Court and I was luckily enough to go along on the Friday.  To be honest I am not a great baker, not enough patience and too much estimating. But this show was amazing.

Below: Ceri Olofson’s wedding cake with edible flowers.

Firstly, and most obvious, there’s loads of cakes.  For me the showstopper was the Wedding Cake of The Future exhibit.  Some amazing creations of tier upon tier of beautiful cakes. One by Ceri Olofson with rice paper flowers that looked so real but apparently just melt in your mouth – not that I got to try one.  These cakes just optimized the saying “too good to eat”.

There was also the Cake Catwalk.  Sponsored by Stork both professional, amateur and junior bakers created cakes that were inspired by London Fashion Through the Decades.  I think what really struck me here was the creativity, detail and artwork that had gone into these creations.

Well I joined the swooning ladies for Eric Lanlard who showed us how to make a salted butter caramel cake from his latest book Chocolat.

Below: Eric Lanlard explaining the wonders of salt in only a way a Frenchman can.

After that I rushed over to see the Fabulous Baker Brothers demonstration of pitta bread and smoked mackerel – yes they did smoke a mackerel on stage and without setting off the smoke detectors.
Below: Friendly banter between tom and Henry Herbert.

Below: Cake by Ramla Khan a professional baker.  The design depicts a pile of pearls, fashion magazines and shoeboxes from British designers in a fashion-mad girl’s bedroom.  Topped with a Philip Treacy hat and a Vivien Westwood shoe.

If all this got your appetite going then there was every type of cake you could imagine that could be purchased and eaten.  From tiny cupcakes to slices of whole cakes to macrons to muffins this show had the lot.  Not all of it sweet, there was an incredible display of bread by the Flour Power City Bakery.

Below: Flour Power City Bakery bread display.

But this show wasn’t just about buying and eating cakes, nearly at every turn there was a demonstration or interview or competition where you could learn and discover new ideas and get inspired to bake bake bake.  

I was stuck here.  At the same time was Channel 4’s Baking Mad Eric Lanlard and on the other side of the hall the brothers Tom and Henry Herbert had a more savory demonstration.  

In fact there were not only demonstrations in The Cake Kitchen and The Bakery every hour but also many of the exhibitors had demonstrations and the opportunity to learn from some great professionals.  Lakeland not only had every baking gadget for sale but also an interview area where victors could get the chance to quiz them on their favorite recipes.

Below: Mark Tilling – holder of the UK Chocolate Master for 4 years demonstrating his skills on the Squires Kitchen stand.

Last year the show in London attracted 21,000 visitors and this year they are claiming a 45% rise in attendance with 30,508 baking fans making there way to Earls Court.  If you are into baking this show is a must. 

What makes it for me are the demonstrations so be prepared to get there early and spend the day, but don’t worry you wont go hungry.  

If you did miss this years you won’t have to wait a whole twelve months as the show will also return to Manchester on 4-6 April 2014

You can join The Cake and Bake Club and receive latest news and recipes.

Post by Jonathan Foster Kenny from CookSomething for A Glug of Oil

Many thanks to Sarah and The Cake and Bake Show for such a great day!

Friday, 9 August 2013

Sponge Cake with Summer Berries

Well let me tell you, me and this 'I Heart Cake Mould' are best friends!
A truly marvelous silicone cake mould that enables you to easily create six heart shaped slices of cake.
Now, the mould isn’t actually heart shaped, but instead it's made up of six heart shapes.  Simply bake your favourite cake and all you have to do is divide the cake up equally and you'll have half a dozen cute heart shaped slices!

The silicone I Heart Cake Mould is perfect for baking a cake at anytime but would be fantastic for your loved ones birthday and especially Valentines day.

  You might already know that I'm not really a cake making kind of person, I simply am not very good with baking of any sort and so not too much baking happens in this house.  As you can imagine, Paul (the husband) was really pleased to know I'd been sent this fantastic silicone mould as he knew it meant I would have to make a cake!
 Of course, you don’t have to stick to sponges, how about making some heart shaped jellies?

Sunday, 17 February 2013

Weight Watchers Food Products - Review

 Weight Watchers have a great range of different food products to help you loose weight and maintain a healthy diet.  I was recently sent a box of different products to try.

First up for the taste test was Rogan Josh Cooking Sauce:
'Weight Watchers have a wide range of Cooking Sauces allowing you create a  satisfying home-cooked meal in a hurry.  The sauces are all low in fat and ProPoints® values too.  Use with chicken, meat, fish, vegetables to suit your taste.  Rogan Josh sauce is a medium hot curry sauce and has ProPoints value of 2 per serving, it’s ideal for those who like a curry with a bit more heat'. 
 So what did we think of the Rogan Josh sauce?
Nice, rich tomatoey and very tasty sauce with a good amount of spicy heat without being too hot.  Compared with a regular Rogan Josh cooking sauce from a well know supermarket the Weight Watchers sauce (per 100g) is just 41kcal compared to 80kcal and Fat (of which saturates) Weight Watchers is just 0.1g compared to 0.2g and is also lower in salt too.

Wednesday, 23 January 2013

Cheesy Leek and Bacon Muffins - Easy Recipe

Having been sent a Great British Bakeware Muffin tray to review, I thought I'd see if it lived up to it's non-stick claim of there being any need for paper cases.
Well it has to be said, it was brilliant.  Just lightly oil and pop your mixture in.  Straight into the oven to cook and when your muffins are done they slide out really easily.
The tray was really easy to wash up after the baking was done.  It can go in the dishwasher but there really isn't any need, just hot soapy water and your all done.  

Tuesday, 10 July 2012

Forman and Field Tasting Hamper - Review

I was recently sent a lovely 'Tasting Hamper' to review from Forman and Field.
The hamper arrived around early in the morning, was perfectly packed and full of loads of yummy food.....
 What was inside?!

Wednesday, 14 March 2012

Bake a Cake - Slice it and then Keep it Fresh!

Readers of this blog will know I'm not too good when it comes to baking cakes.  However, armed with the right equipment in the form of this Spring Form Cake, Slice and Carrier from Premier Housewares the whole thing was made much easier.
    As you can see the cake tin is 'spring form' which means you can undo the clip at the side and your cake is easily removed from the tin after baking.
It's a bit like tightening a belt to bake the cake and then undoing the belt to remove it - marvelous!

   I found this so easy to use, all you do is line the base with greaseproof paper but there's no need to line the sides, just grease or flour the sides and it'll be fine.
I must point out that the instructions on the packaging did not say you have to line the tin with greaseproof paper.  Although this is probably obviously to anyone that is used to making cakes, I felt this should be included in the instructions just to help people like me!
Anyway, having first checked with a friend I was informed that although it isn't necessary to line the bottom of the tin because the spring form will ensure the mixture doesn't leak out.  Lining with greaseproof paper does help to guarantee non stick and people that bake tell me it's the thing to do when baking!
When your cake emerges from the oven you can be sure it will not end up stuck in the tin because of the spring form, which can only be a good thing!
It was really easy to clean afterwards - just wash in hot soapy water and rinse and dry.
There's even a cake slice built into the lid too so you've got no chance of loosing it. Just bake your cake, then slice it and then store it.
  The plastic twist on lid keeps your cake nice and fresh.
A fantastic piece of kit for any cake maker.

The Cake and Slice is available over at Amazon and at the time of writing is just £24.90 with FREE delivery.
Thank you to Pam for sending me this to review.

Thursday, 22 September 2011

Good Energy - Low Carbon Cooking Recipes

Good Energy have recipes that have been prepared by top chef Arthur Potts Dawson with a view to reducing the carbon footprint when cooking.

Lovely Autumn/Winter recipes from Good Energy are:
Pictures supplied by Good Energy - 
you didn't think I'd had serious photography lessons over night did you?!
Ham and Apple Pie:
A bit like Shropshire fidget pie - which I've been meaning to make for an age now.
Sweetcorn, Chilli and Coriander Griddle cakes:
Ps: I will be these making asap!
Chicken with Fennel, Sweet Potato and Thyme:
and a Lemon Ricotta Cake:

Good Energy has teamed up with green chef Arthur Potts Dawson to produce a guide to inspire consumers to make better choices about how they buy, store and prepare food; alongside some seasonal recipes which can help you cut carbon without compromising on taste.  Arthur shares Good Energy’s passion for ethical and ecologically sourced food.  And energy.....
For a copy of 'Good Energy Good Kitchen' containing these recipes and more, please email or you can visit the Good Energy stand at The Real Food Harvest Festival (23rd – 25th September). 
You can visit Good Energy for more information.

Tuesday, 9 August 2011

Carrot and Walnut Eccles Cakes and a Nice Cup of PG Tips Tea!

Three lovely fresh tasting teas have recently been added to PG Tips range. 
They've teamed up with top chef Tristan Welch who has come up with some lovely recipes to compliment their new range of teas.

  The leaves are pressed at different stages during fermentation in order to capture and preserve the genuine and refined taste of fresh tea in each new 
  •  The Fresh One: Pressed within hours of picking to give a uniquely clean, smooth, golden and fresh-tasting tea. A refreshing pick-me up
  • The Delicate One: A delicate tasting blend that combines lightly pressed leaves and decaffeinated tea. A gentle, mellow cup for those moments of relaxation
  • The Strong One: A full flavour blend with extra-pressed leaves and a rich, rounded character. For those times when you need a kick start.